Add all ingredients except chicken in water, mixing TREHA^®︎ first.

Truss chicken and immerse in brine overnight.

Preheat oven to 232°C/450°F or 218°C/425°F under convection.

Remove chicken from brine. Dry chicken with a towel. Rub 25 g olive oil (not listed on ingredients) evenly over flesh.

Place chicken on a rack, in the center of the oven.

Roast for about 50 minutes, until internal temperature reaches 74°C/165°F.